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homemade blueberry muffins on brown serving platter

Brown Butter Blueberry Muffins

These buttermilk Brown Butter Blueberry Muffins rise beautifully & finish with a nice crispy top. They're perfect for brunch or a breakfast treat on the go.
Course Breakfast
Cuisine American
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12 muffins
Calories 250


  • 8 tablespoons unsalted butter (1 cube)
  • 2 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 2 eggs (beaten)
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups blueberries (frozen)


  • Preheat oven to 400 degrees F and grease muffin tins with butter.
  • In a large bowl, sift together flour, baking power, baking soda, sugar, and salt.
  • In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom to release any browned specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
  • In a separate bowl, whisk eggs, buttermilk, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the blueberries.
  • Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.


Serving size based on one muffin


Calories: 250kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 178mg | Potassium: 141mg | Fiber: 1g | Sugar: 16g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg